I was in the Hamptons the other week making my rounds to all the farmer’s markets before heading back into the city, when I overhead a lady holding a spaghetti squash and how to cook it. I almost lost my sh** when the farmer told her to just “pop it in the microwave for about 10-15 minutes.”
Don’t DO that.
Microwaves aren’t ALWAYS bad to cook food, but you have to do it correctly so you don’t lose all the nutrients and vitamins. Since you can’t wrap a huge spaghetti squash in plastic wrap, you shouldn’t be cooking in an microwave. (Read more on how to cook properly in a microwave, here). It’s just as easy to pop in the oven. Here’s how:
Spaghetti Squash – How To Cook
1. Pre-heat the oven to 350 degrees. Spray a cooking sheet with organic cooking oil.
2. Cut the spaghetti squash in half, long-wise. Be careful cutting it to make sure you don’t cut yourself!
3. Scoop out the guts like you would a pumpkin BEFORE you cook it.
4. Place on a baking sheet rind-up, so the flesh is against the sheet.
5. Bake for one hour.
6. Remove the squash and let cool for about 10-20 minutes.
7. Flip over and scrape out the flesh with a fork.
Now, you’re ready to follow my famous recipe for Spaghetti Squash Mac and Cheese. Especially because it’s fall, and it’s pumpkin and squash season so you can pick one up for a cheaper price right now! You’re gonna love it!
Author: Stephanie Barnhart
Stephanie Barnhart is Author/Founder of Footballfoodandmotherhood.com, New York Editor for Mommy Nearest Magazine, and Founder/Social Media Strategist of SocialmindedMediaGroup.com. Stephanie is also a speaker of best online practices for small business and soloprenurs, as well as an educator to parents on social media monitoring. She has also been seen in the New York Times, PARENTGUIDE News, NY Metro Parent, ABC News, and been a contributing author on various websites.